Zesty Crock Pot Chicken and Potato Stew

Ingredients:

4 russet potatoes, peeled and cubed into 1″ dice

5 cups chicken broth

1 14.5 oz can crushed tomatoes {fire roasted if you can find it}

2 stalks celery, diced

1 yellow onion, diced

3 carrots, diced

1/2 cup Stubb’s Chicken Marinade

1 tsp salt, or to taste

1/4 tsp pepper, or to taste

1 tsp smoked paprika

1 tsp oregano

2 bay leaves

1 lb chicken thighs

 

Directions:

Place all ingredients in your crock pot. Turn to low heat and cook for 7-8 hours. After 8 hours, remove the chicken thighs with a slotted spoon and place in a bowl. Shred meat with two forks then add the shredded meat back into the stew. Season with additional salt and pepper to taste.

 

Time:

Active time ~ 10 minutes

Total time ~ 8 hours

 

This recipe was developed for Stubb’s by Jenna Beaugh of Eat, Live, Run. For more recipes by Jenna, please visit her website at www.eatliverun.com

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